सोया चंक्स बिरयानी | Soya Chunk Biryani | सोयाबीन बिरयानी | Veg Biryani | Lunch/Dinner | Kunal Kapur

Summary

In this video, the host addresses the controversy surrounding vegetarian biryani, asserting its legitimacy by preparing a flavorful soya biryani. They debunk the myth that biryani must be non-vegetarian, tracing the dish's origins to India and explaining the cooking process in three steps: preparing soya chunks, cooking rice, and combining them with a 'jhol' for a traditional dum method. The host invites viewers to share their opinions on whether a vegetarian version can truly be considered biryani.

Takeaways

• 🍚 The video is a response to comments on a YouTube video about 'veg biryani', where people argue that biryani cannot be vegetarian.
• 📹 The video aims to demonstrate how to make soya biryani, a vegetarian version of the dish, and invites viewers to share their opinions on whether a vegetarian biryani is a true biryani.
• 🔍 The script explains that the origin of biryani is India, not Persia or Turkey, and the word 'Biryani' comes from the Farsi word 'Biryan', meaning to grill or fry.
• 🍲 The process of making soya biryani involves three main steps: preparing the soya, cooking the rice, and combining them with a 'dum' method.
• 🧂 Soaking soya chunks in water for 30 minutes helps them to soften and lose their unappetizing smell before boiling.
• 🍳 The 'jhol' is a flavorful liquid or masala in which the soya is cooked; it includes spices like cinnamon, cardamom, and shahi jeera, along with onions and ginger-garlic paste.
• 🥣 Cooking onions well in oil is crucial for a good biryani, and the remaining oil can be used for other dishes, imparting a brown onion flavor.
• 🥛 Curd is added to the jhol after whipping it to avoid graininess and is stirred continuously on high flame to prevent it from breaking.
• 🌿 Mint leaves are added to the jhol for freshness, and the mixture is cooked until the soya absorbs the flavors well.
• 🍚 The rice is parboiled in salted water with spices and aromatics like cardamom, green chillies, and rose water to infuse it with flavor.
• 🔥 The final step involves layering the cooked soya and parboiled rice, adding garam masala, kesar, and brown onion oil, then cooking on low heat with a 'dum' to let the flavors meld.

Q & A

What is the main topic of the video script?

The main topic of the video script is making soya biryani and discussing the controversy about whether biryani can be vegetarian.

What is the first step in making soya biryani according to the script?

The first step in making soya biryani is to prepare the soya by soaking it in water for 30 minutes to soften it and reduce its smell.

Why does the script mention 'Biryani' is from India and not Persia?

The script mentions that 'Biryani' originates from the Farsi word 'Biryan', meaning to grill or fry something, but it clarifies that the dish itself is from India.

What is a 'jhol' in the context of the script?

In the context of the script, a 'jhol' is a flavorful liquid or masala in which you cook vegetables or meat, which is used in the preparation of biryani.

Why is it important for onions to be well cooked in a good biryani?

It is important for onions to be well cooked in a good biryani because they provide a rich flavor and aroma, and they should be cooked in free oil to achieve this.

What is the difference between biryani and pulao as explained in the script?

The main difference between biryani and pulao is that in biryani, the meat or soya is cooked properly in oil or ghee before being combined with rice, whereas in pulao, the meat is directly boiled with the rice.

What is the significance of adding curd to the jhol in the script?

Adding curd to the jhol provides a tangy flavor and helps to balance the spices in the biryani. It is important to add it on high flame and stir continuously to prevent it from breaking.

Why is it recommended to remove excess oil after cooking onions in the script?

Removing excess oil after cooking onions is recommended because the remaining oil will have the aroma of onions, which can be used in other dishes, and it prevents the biryani from becoming too oily.

How is the rice prepared in the script for making biryani?

The rice is boiled in open water with salt, cardamom, green chillies, and a bit of rose water and kewra for flavor. It is cooked only 50-60% before being layered with the cooked soya for the dum process.

What is the final step in preparing the soya biryani according to the script?

The final step is to layer the half-cooked rice over the cooked soya mixture, add some biryani masala, kesar, cooked onions, and brown onion oil, then cover and cook on low heat for 10-12 minutes, followed by resting for another 12 minutes.

What does the script suggest about the debate on whether a vegetarian version of biryani is authentic?

The script suggests that the debate is subjective and invites viewers to comment on their opinion after watching the video and understanding the process of making soya biryani.